The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

850ml fresh chicken stock

100ml double cream

Method

Heat the oil in a large pan. Sizzle the pancetta for about 3 mins on each side until crisp, then remove to a plate and set aside. Melt the butter in the same pan, add the onion, bay leaf and thyme stalks, and cook for 10 mins until just starting to turn golden. Add the celeriac and cook for 2 mins more.

Pour over the stock and simmer for 10 mins until the celeriac is soft. Stir in the cream and bring back to the boil. Fish out the bay and thyme stalks, then purée the soup until smooth. Stir through half the thyme leaves and ladle the soup into bowls. Serve topped with the crispy pancetta, the remaining thyme leaves and a drizzle of olive oil.

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Comments, questions and tips

Comments (10)

Delicious. First time that I have ever even cooked with celeriac and was pleasantly surprised. The addition of pancetta is gorgeous. Might try it with slightly less stock next time as I like my soups nice and thick but it was absolutely lovely. Will definitely make again.

I've made this twice now and both times it's turned out really delicious, as with AT and Susieone I've added truffle oil. I used half fat crime fraiche as this is a good cream substitute for most recipes calling for cream.

I love celeriac, so I made this for lunch today. The soup has a very pleasant flavour, but not insipid. I used part creme fraiche and cream, and as suggested by AT, I drizzled truffle oil to serve. I added seasoning too, of course! I will make this again.

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